This hearty crockpot beef stew is like a warm hug in a bowl! Packed with tender beef, chunky veggies, and a rich broth, it’s perfect for chilly nights.
What I love is how easy it is—just toss everything in and let the slow cooker do its magic. My favorite part is the smell that fills the house while it cooks—it’s pure comfort!
Key Ingredients & Substitutions
Beef Stew Meat: Look for chuck roast, which is ideal for stewing due to its marbling. If you’re looking for a leaner option, sirloin or round cuts can work too, but they might be less tender.
Carrots: Fresh carrots add sweetness and texture. You can use baby carrots or substitute with parsnips for a different flavor. Refrigerated or frozen options can be a great time-saver too!
Potatoes: Russet or Yukon Gold potatoes are perfect for stews. If you’re watching carbs, consider using cauliflower in place of potatoes for a lighter version.
Beef Broth: Homemade broth is fantastic, but store-bought works well too. For a vegetarian option, use vegetable broth or even mushroom broth for added depth
Tomato Sauce: If you prefer a fresh flavor, use diced tomatoes instead. You could also use tomato paste for a thicker consistency—just add a bit more water if needed.
How Do I Achieve Perfectly Tender Meat in My Stew?
To get tender beef in your stew, a couple of key steps matter. Browning the meat first adds flavor and color. Take your time during this step and don’t overcrowd the pan—this ensures even cooking! After browning, slow cooking is crucial. Low and slow for about 7-8 hours will break down tough fibers in the meat.
- Season the meat with salt and pepper before searing it.
- Don’t rush the browning; wait until each side is nicely caramelized.
- Keep the lid on while cooking to lock in moisture.
Remember to check the seasoning at the end. A little taste test can make all the difference!
Crockpot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 4 large carrots, peeled and sliced into thick rounds
- 3 medium potatoes, peeled and cut into chunks
- 1 medium onion, chopped
- 3 cloves garlic, minced
For the Broth and Seasoning:
- 3 cups beef broth
- 1 cup tomato sauce (or crushed tomatoes)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Other Ingredients:
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious crockpot beef stew requires about 15-20 minutes for preparation. You’ll need to allow it to cook for 7-8 hours on low or 4-5 hours on high. So, all in all, you can have a hearty meal ready by the end of the day with minimal effort!
Step-by-Step Instructions:
1. Prepare the Meat:
Start by patting the beef stew meat dry with paper towels—this helps it brown nicely. Once dry, season it generously with salt and pepper to enhance the flavor.
2. Brown the Beef:
In a large skillet, heat olive oil over medium-high heat. Add the beef in batches so it doesn’t overcrowd the pan. Brown all sides of the meat, which should take about 5 minutes per batch. Once browned, transfer the beef to the crockpot.
3. Sauté the Aromatics:
In the same skillet, add the chopped onions and garlic. Sauté them for 3-4 minutes until they’re fragrant and softened. Transfer this mixture to the crockpot with the beef.
4. Add the Vegetables:
To the crockpot, add the sliced carrots and potato chunks. These will add color and texture to your stew!
5. Mix Up the Broth:
In a separate bowl, whisk together the beef broth, tomato sauce, Worcestershire sauce, dried thyme, dried rosemary, and flour until everything is well combined and smooth. Pour this mixture over the beef and vegetables in the crockpot.
6. Combine and Cook:
Add the bay leaves to the crockpot and stir gently to ensure everything is well mixed. Cover the crockpot and set it to cook on low for 7-8 hours or high for 4-5 hours. Your kitchen will smell amazing!
7. Final Seasoning:
About 30 minutes before you’re ready to serve, taste your stew. If it needs more flavor, add salt and pepper as desired. Don’t forget to remove the bay leaves before serving!
8. Serve and Enjoy:
Garnish your stew with freshly chopped parsley for a pop of color. Ladle it into bowls, and enjoy the hearty, comforting goodness of your crockpot beef stew!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef stew meat, but it’s best to thaw it first. Thaw overnight in the refrigerator or use the defrost setting on your microwave. Make sure the meat is fully thawed to ensure even cooking!
What Can I Substitute for the Tomato Sauce?
If you don’t have tomato sauce, crushed tomatoes work well as a substitute. Alternatively, you can use diced tomatoes, but be prepared for a chunkier stew. If you’re looking for a thicker texture, mixing in some tomato paste is also great—just add a bit more broth if needed.
How Should I Store Leftovers?
Leftover beef stew can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container, where it can last for 2-3 months. Thaw overnight in the fridge before reheating!
Can I Add Other Vegetables?
Absolutely! Feel free to add veggies like peas, green beans, or bell peppers for extra flavor and nutrition. Just add them during the last hour of cooking to prevent overcooking.
